To prepare the artichoke bottoms, first remove the stem. Break the leaves off the base of the artichoke, until you have a conical shape. Cut off the central core of the leaves just above the heart, ...

Like their canned cousins, frozen artichokes can be found as artichoke hearts or bottoms, giving you ultimate flexibility in creating the artichoke recipe of your dreams. Read the original article on ...

Canned artichoke hearts and artichoke bottoms are common products in most grocery stores. For an easier, smoother artichoke base, artichoke bottoms are less fibrous than artichoke hearts.

Put the artichokes and stock in a saucepan, and simmer for 15 minutes. Drain. When artichokes are cool enough to handle, cut each into 8 wedges (skip this step if using artichoke hearts).

Add the artichokes cut side down and cook until crusty on the bottom. Flip them and cook until ... Make Ahead: The recipe can be prepared through Step 4 and refrigerated overnight; let return ...

Globe artichokes make ... the heart and the meaty bottom with the remaining sauce. Scrub Jerusalem artichokes and boil or steam until tender and then peel. If a recipe calls for peeled Jerusalem ...

then pull or slice off the hairy ‘choke’ and eat the heart and the meaty bottom with the remaining sauce. To prepare raw artichokes, cut the artichoke in half, through the 'equator' with a ...

Add in the artichokes with 80ml of water and braise over a gentle heat for 6 minutes with the lid on. Roll out the pastry on a lightly floured surface and use to line a 25cm diameter loose bottom ...

and trim the leaves from the top of the artichoke bottom near the choke, turning the artichoke as you did previously when trimming the bottom. The choke, the inner fibrous strands in the top-center of ...

Reduce heat slightly and cook until bottom and edges of eggs are mostly ... Top with some thin slices of cheese, artichokes, a few mint leaves, a drizzle of olive oil and an additional pinch ...